Modu Recipes

Hwang Jin-sun's Mala Beef

A dish of tender beef top blade steak and crunchy bamboo shoots and bell peppers, with the spicy tingle of doubanjiang and mala oil.

🙋 Recommended for

  • ⭐ Those who want to recreate an authentic, fiery, and tingling mala dish at home, on par with a Chinese restaurant.
  • ⭐ Fans of tender, melt-in-your-mouth beef stir-fries that are never tough.

Ingredients needed 🛒2 servings

  • 200g beef top blade steak
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • Bamboo shoots, as needed
  • 5–6 dried chili peppers
  • 1 green onion
  • 3 cloves garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon doubanjiang
  • 2 tablespoons chili oil
  • 1 tablespoon mala oil
  • 1 tablespoon Shaoxing wine (or rice wine)
  • 1/2 egg
  • 1 tablespoon starch powder
  • 1 teaspoon sugar
  • A pinch of MSG
  • 1 tablespoon sesame oil
  • A little broth (or water)

Recipe 🍳

  1. Slice the green onion, thinly slice the garlic, and finely mince the ginger to prepare the aromatic vegetables.
  2. Cut the green and red bell peppers and bamboo shoots into strips slightly thicker than the beef pieces, matching their size.
  3. Slice the beef top blade against the grain into long strips, larger than bite-sized pieces.
  4. Add half a beaten egg and the starch powder to the sliced beef, and toss well to coat each piece with a thin, smooth layer.
  5. Heat a generous amount of oil in a pan, add the beef, and fry quickly over high heat for a short time, then drain off the oil.
  6. Clean the pan, then add the chili oil. Sauté the doubanjiang and dried chili peppers over low heat, stirring gently to infuse the oil with their spicy aroma and red color.
  7. Add the green onion, garlic, and ginger, splash in the Shaoxing wine to enhance the fragrance, then add the prepared bell peppers and bamboo shoots and stir-fry.
  8. Add the cooked beef back to the pan along with the sugar, MSG, and a tiny splash of broth. Toss briefly to coat, then turn off the heat. Finish by drizzling the mala oil and sesame oil over the top.
  1. Cut the beef and vegetables (bell peppers, bamboo shoots, aromatics) into strips; coat the beef with egg and starch.
  2. Flash-fry the beef in a pan, then set aside. Gently sauté doubanjiang and dried chili peppers in chili oil.
  3. Combine the vegetables and beef, quickly stir-fry with sugar and MSG, then finish with a drizzle of mala oil and sesame oil for that numbing kick.

Cooking tips 💡

  • Coating the beef with egg and starch before flash-frying (a technique called 'sang' in Chinese cooking) seals in the juices, keeping the meat incredibly tender.
  • When frying the doubanjiang, if the heat is too high it can burn and become bitter. Be sure to use low heat and stir until the oil turns a rich red.
  • Mala oil loses its characteristic numbing, tingling flavor when exposed to high heat, so always add it at the very end, just before or after turning off the heat.

Shop ingredients on Coupang(Ad)

BeefBell peppersBamboo shootsDried chili peppersGreen onionGarlicGingerDoubanjiangChili oilMala oil

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